I love fresh vegetables – I know they say frozen are just as nutritious, but none the less, they just don’t taste the same. We love this mix of fresh veggies – it’s a staple at our house, we probably eat it every week; we eat it with any grilled meat, on spaghetti, pizza, paninis, etc. It’s so easy to make and has that fresh from the garden taste!

Here is what you need:

Start with lots of fresh veggies – we use onions, carrots, squash, zucchini, bell peppers, and anything else that might be in the fridge; then add:

Garlic, minced

Fresh ground black pepper

Parmesan Cheese (optional)

Here is what to do:

Put a tablespoon or two of Olive Oil in a hot skillet. Add your onions and let them cook until they start to turn opaque. Depending on how big you slice your carrots, add them next because they take a little longer to cook. Add some fresh minced garlic for flavor! As your onions begin to caramelize (turn opaque and brown) add your peppers, squash and zucchini. You can leave them crispy or let them cook and caramelize also. When everything gets done (about 20 minutes depending on what you use, how you slice it and how crisp you want it- how’s that for vague directions- honestly you’ll figure it out) – add some fresh ground pepper. Depending on what you’re serving it with, top it off with some fresh parmesan cheese – LOVE IT!

Here is how to eat it:

One of our favorite ways to eat these veggies is on spaghetti – take spaghetti from the ordinary to extraordinary by topping off your regular recipe with a generous scoop of veggies and finish off with fresh parmesan cheese.

Cook Once Eat Twice: Take the left over spaghetti sauce and put it on a store-bought pizza crust, top with veggies and mozzarella – YUM.

Serve the veggie mix with any grilled, steak, chicken or fish.

Another Cook Once Eat Twice (isn’t this your favorite way to eat?): Grill extra meat for fab Panini sandwiches – add the meat, veggies and any assortment of cheese for a delish and easy dinner!